Franklin Klauka
Fenton
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef
The Holly Vault Collection
Holly
05.2020 - Current
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Created daily specials based on seasonal ingredients and customer feedback.
- Monitored quality, presentation and quantities of plated food across line.
- Controlled labor costs through effective use of staff scheduling techniques.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef
The Captains Club at Woodfield
Grand Blanc
07.2009 - 05.2020
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Planned menus, ordered supplies and managed kitchen staff.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Created weekly schedules for employees based on projected business volume.
Education
High School Diploma -
Imlay City
Imlay City06-1988
Skills
- Menu planning
- Recipe development
- Inventory management
- Food costing
- Quality control
- Staff training
- Special dietary needs
- Team leadership
Certification
- Serve Safe Certified
Timeline
Executive Chef
The Holly Vault Collection
05.2020 - Current
Chef
The Captains Club at Woodfield
07.2009 - 05.2020
High School Diploma -
Imlay City
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